Optimization of preparation process and antioxidant activity of the chelate of a Hericium erinaceus polysaccharide with zinc

• Published in: Journal of food measurement & characterization Vol. 15; no. 2; pp. 2039 - 2048
• Main Authors: Xue, Yiting, Ding, Xiao, Wu, Xinyi, Xu, Ziyi, Zhang, Ze, He, Jinglong, Jiang, Han, Wu, Fan, Chen, Yiyong
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.04.2021; Springer Nature B.V
• Subjects: Antioxidants; Chelates; Chelation; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Column chromatography; Engineering; Food industry; Food processing industry; Food Science; Hericium erinaceus; Optimization; Original Paper; Polysaccharides; Reaction time; Response surface methodology; Scavenging; Superoxide anions; Temperature; Zinc; Polysaccharide; Chelate; Antioxidant activity; Zinc
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-020-00795-5

In this paper, a novel polysaccharide extracted from Hericium erinaceus coded HEP was successfully isolated and purified by DEAE-Sepharose CL-6B and Sephadex G-200 column chromatography, which was applied to study the preparation process of HEP–zinc(II) chelate (HEP–Zn). Chelation rate was used as the index, effect of HEP concentration, reaction temperature and reaction time on chelation rate was investigated. The preparation process of HEP–Zn was optimized by response surface methodology based on the single factor experiments. In addition, antioxidant activities and structural characteristics of HEP and HEP–Zn were compared. The results showed that the optimal preparation process of HEP–Zn was obtained as following: HEP concentration was 15.3 mg/mL, chelating time was 3.0 h and chelating temperature was 40 ℃. Under the optimal preparation process conditions, chelation rate of HEP–Zn was 5.20%. Compared with HEP, HEP–Zn displayed irregular spongy structure that provided large surface area for chelation and processed better DPPH radical scavenging activity and stronger superoxide anion scavenging activity. The results indicated that HEP–Zn had enormous potential to be used as a novel zinc supplement or antioxidant in food industry.